Ingredients:

  • 2 1/4 cups (281g) All-Purpose Flour
  • 3/4 cup (150g) Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 Large Egg, lightly beaten
  • 1 cup (240ml) Sour Cream
  • 1/2 cup (120ml) Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 2 cups (300g) Fresh Blueberries
  • 2 tablespoons Granulated Sugar (optional topping)

Instructions:

  1. Preheat oven to 400°F (200°C, Gas Mark 6). Line a muffin tin with paper liners or grease well.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the egg, sour cream, oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix!
  5. Gently fold in the blueberries until evenly distributed.
  6. Fill each muffin cup about 2/3 full using a scoop or spoon.
  7. Sprinkle the tops of the muffins with granulated sugar, if desired.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.